From Scent to Science: Authenticity and Quality of Flavors & Fragrances
The integrity of flavors and fragrances depends on two things: meeting the rules and proving the product.
This webinar combines a regulatory deep dive with analytical perspectives. It will map the current regulatory frameworks for flavors and fragrances across the region, detailing permissible ingredient lists, reference standards, and how these align with the regulations. The discussion will address ingredient safety evaluations, allergen limits, and restricted substances, as well as the regulatory nuances between markets, with implications for formulation, sourcing, and export strategies.
The webinar will also show how authenticity and quality of essential oils, aroma compounds, and flavor ingredients are verified through advanced analysis. The session will cover the use of GC/Q-ToF and Mass Profiler Professional (MPP) for volatile profiling, screening, and adulteration detection, and GC-MS workflows for targeted quantitation of authenticity markers, regulated allergens, and potential contaminants. Real-world examples will include grading essential oil quality, screening of flavors and fragrances, and detecting unsafe components, translating diverse regional regulations into actionable, defensible laboratory data.
Learning Outcomes:
- Interpret current regulatory requirements for flavors and fragrances across the region, including key ingredient safety standards, allergen limits, and restricted substance lists.
- Recognize differences and overlaps between frameworks and how they impact formulation, sourcing, and export decisions.
- Apply GC/Q-ToF methods with Mass Profiler Professional (MPP) to profile volatile compounds, authenticate natural products, and detect adulteration in essential oils, aroma chemicals, and flavor ingredients.
- Use GC/MS workflows for targeted quantitation of authenticity markers, regulated allergens, and potential contaminants in alignment with regional compliance requirements.
- Link regulatory compliance objectives to practical, defensible lab testing strategies that meet both domestic and export market expectations.
Who Should Attend:
- Regulatory affairs professionals in flavors, fragrances, and flavor ingredient manufacturing companies across India, Southeast Asia, and ANZ.
- Quality assurance (QA) and quality control (QC) managers are responsible for compliance testing and certification.
- Analytical chemists and laboratory scientists working with essential oils, aroma chemicals, and flavor formulations.
- Product development and sourcing teams manage raw material selection and supplier qualification.
- Compliance officers and industry consultants advising on regional market entry, ingredient safety, and export requirements.
- R&D specialists focused on formulation innovation within regulatory boundaries.
Presenter: Mr. Prasobh Prasad (Head, R&D, Mane Kancor Ingredients Pvt. Ltd.)
Dr. Prasobh S. Prasad is the Head of R&D at Mane Kancor, where he leads multidisciplinary teams in developing natural ingredients and clean-label solutions for food, health, and personal care applications. He holds a Ph.D. in Chemistry from the National Institute of Technology, Tiruchirappalli, an M.Sc. in Chemistry from Mahatma Gandhi University, and a B.Sc. in Chemistry from Kannur University. Starting his career as a Junior and Senior Research Fellow at NIT Trichy, he later joined Mane Kancor as Associate Head Scientist – R&D before moving into his current leadership role.
With extensive experience in taking research from concept to commercialization, Mr. Prasad has guided Mane Kancor to win prestigious recognitions such as the Excellence in Research & Development Award at Fi India 2024 and the European BSB Innovation Award 2025 for functional natural products. A frequent speaker at industry forums and academic institutions, he is committed to advancing sustainable, science-driven ingredient technologies that bridge traditional knowledge with modern innovation.
Presenter: Dr. Shruthi Kini (GC/GCMS Product Specialist, Agilent Technologies, Singapore)
Dr. Shruthi Kini holds a Ph.D. from Nanyang Technological University, Singapore. She first gained experience with Agilent’s instruments as a customer, before joining Agilent in 2021. Shruthi currently serves as a Product Specialist for GC and GC/MS solutions, supporting Singapore and South Asia.
Originally a Research Scientist, she has in-depth knowledge of Agilent’s GC and GC/MS systems, with expertise in method development, method transfer, and validation for a wide range of analytical samples, including flavor compounds, edible oils, microbial, and clinical samples.
